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Lemon Cheesecake Tower

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  Eggs 2
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Granulated sweetener/Liquid no calorie sweetener 1 Tablespoon
  Unflavored gelatin 3 Tablespoon
  Instant nonfat dry milk 1⁄3 Cup (5.33 tbs)
  Lemon peel 1 Teaspoon, grated
  Lemon juice 3 Tablespoon
  Vanilla 1 Teaspoon
  Low calorie lemon gelatin 2 Tablespoon (2 Package)
  Green food coloring 1 Teaspoon
  Cream style cottage cheese 1⁄2 Pound (3 Cups)
  Evaporated milk 1 Cup (16 tbs), chilled

1. Separate eggs, putting whites in a small bowl, yolks in a second small bowl. Beat egg yolks slightly with water and salt; sweeten with your favorite no-calorie sweetener, using the equivalent of 1 cup (48 teaspoons) sugar.
2. Mix unflavored gelatin and milk powder in top of a small double boiler; stir in egg-yolk mixture. Cook, stirring constantly, over hot, not boiling, water 5 minutes, or until gelatin dissolves and mixture coats a metal spoon; remove from heat.
3. Strain into a large bowl; stir in lemon peel, 2 tablespoons of the lemon juice, and vanilla. (Save remaining 1 tablespoon lemon juice for Step 6.) Chill 30 minutes, or just until as thick as unbeaten egg white.
4 While gelatin-custard mixture chills, prepare lemon-flavor gelatin, following label directions; tint lightly with a drop or two of green food coloring. Pour into a 10-cup tall mold. Chill 20 minutes, or just until sticky-firm.
5 Press cottage cheese through a sieve into a medium-size bowl; stir into thickened gelatin-custard mixture from Step 3.
6 Beat egg whites until they stand in firm peaks. Beat well-chilled evaporated milk with saved 1 tablespoon lemon juice until stiff in a small bowl.
7 Fold beaten egg whites, then whipped milk into gelatin-cheese mixture; pour over sticky-firm layer in mold. Chill at least 4 hours, or until firm.
8 To unmold, run a sharp-tip, thin-blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water. Cover mold with serving plate; turn upside down; carefully lift off mold. Garnish with a small cluster of green grapes, if you wish. Cut into wedges. Dieter's portion: 1 wedge (1/12 of mold)—123 calories.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1032 Calories from Fat 358

% Daily Value*

Total Fat 40 g61.9%

Saturated Fat 21.2 g106.2%

Trans Fat 0.4 g

Cholesterol 543.2 mg181.1%

Sodium 2011.6 mg83.8%

Total Carbohydrates 60 g20.1%

Dietary Fiber 0.71 g2.8%

Sugars 55.2 g

Protein 107 g214.7%

Vitamin A 32.8% Vitamin C 56.6%

Calcium 139% Iron 19.6%

*Based on a 2000 Calorie diet

Lemon Cheesecake Tower Recipe